Prep Time: 30 mins | Cook Time: 40-45 mins | Serving Size: 4-6
Eggplant Involtini, which loosely translates to "small roll or bundle" in Italian, is a simple and tasty dish filled with classic Italian flavors. Just roll oven-roasted eggplant slices around a ricotta-spinach filling, add a simple tomato sauce topping, and bake until golden and bubbly. Served as an appetizer, side dish, or a vegetarian main course, this dish showcases all the delicious ways to enjoy eggplant. Pair it with Etude’s Heirloom Pinot Noir, whose bright acidity and red fruit notes complement the richness of the ricotta and the earthiness of the eggplant.
For the Eggplant You'll Need:
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- Salt, for sweating the eggplant
- Olive oil, for brushing the eggplant
For the Filling You'll Need:
- 1 cup ricotta cheese
- 1 cup chopped spinach, cooked and drained
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
For the Tomatoe Sauce You'll Need:
- 2 cups marinara sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
For Garnish You'll Need:
- Fresh basil leaves, chopped
- Grated Parmesan cheese
Directions:
1. Preheat the oven to 375°F.
2. Place the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides of the eggplant slices with salt and let them sit for 15-20 minutes to release excess moisture. Pat the eggplant slices dry with paper towels.
3. Brush both sides of the eggplant slices with olive oil. Place the slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until softened and lightly browned. Remove from the oven and set aside.
4. In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, minced garlic, dried oregano, salt, and black pepper. Mix until well combined.
5. In another bowl, mix together the marinara sauce, dried basil, dried oregano, salt, and black pepper to make the tomato sauce.
6. To assemble the involtini, spoon a small amount of the ricotta-spinach mixture onto one end of each eggplant slice. Roll up the eggplant slice and place it seam-side down in a baking dish. Repeat with the remaining eggplant slices and fi lling.
7. Pour the tomato sauce over the eggplant involtini in the baking dish, covering them evenly.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the eggplant is tender.
9. Remove the foil and sprinkle the eggplant involtini with chopped fresh basil and grated Parmesan cheese.
10. Serve the eggplant involtini hot, garnished with additional basil and Parmesan cheese if desired.
